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Succulent baked salmon with olive tapenade on a white dish, garnished with fresh herbs.

Mediterranean Baked Salmon

Christie Matherne Profile PictureChristie Matherne
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Main Course
Cuisine American
Servings 2
Calories 251 kcal

Ingredients
  

  • 2 skinless, boneless salmon fillets
  • Kosher salt to taste
  • Ground pepper to taste
  • 2-3 cloves garlic minced
  • 1 tablespoon olive oil
  • ½ cup kalamata olives pitted and halved
  • ¼ cup sun-dried tomatoes drained and chopped
  • 2 tablespoons capers with a splash of their juice
  • 2 tablespoons fresh dill chopped
  • Plain Greek yogurt or sour cream optional, for serving

Instructions
 

  • Preheat the oven to 400ºF.
  • Place the salmon fillets in a baking dish. Season each fillet with salt and pepper. Massage them with minced garlic and a drizzle of olive oil (a true salmon spa!).
    Fresh raw salmon fillets in a baking dish ready for cooking or baking.
  • Add kalamata olives, sun-dried tomatoes, and capers (plus a splash of caper juice) to the top of the salmon fillets.
    Baked salmon fillets with olives and sun-dried tomatoes in a baking dish.
  • Roast the salmon in the preheated oven for 14-18 minutes, or until flaky and golden on top.
    Roasted salmon fillets with olives and sun-dried tomatoes in a baking dish.
  • Garnish with fresh dill. Serve with a spoonful of Greek yogurt or sour cream on the side, if desired.

Nutrition

Calories: 251kcalCarbohydrates: 11gProtein: 27gFat: 12gSaturated Fat: 2gSodium: 950mgFiber: 3g
Keyword Mediterranean Baked Salmon
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